Text 3284, 77 rader
Skriven 2013-08-08 16:29:59 av Ruth Haffly (1:396/45.28)
   Kommentar till text 3240 av MICHAEL LOO (1:123/140)
Ärende: the skinny 971
======================
Hi Michael,

 RH> bake them at a higher temperature.
 ML> Would a misting with oil help?
 RH> I did that.

 ML> Oh, right.

 ML>  I'm not sure why it didn't work out as expected but if I
 RH> tinker with the recipe, I should be able to come up with something
 RH> that tastes good.

 ML> So what went wrong? If they were cottony in the middle, you
 ML> might do the salt and squeeze trick. If limp, probably your
 ML> higher temperature idea, but don't burn the coating. And of
 ML> course with larger eggplant peeling is an option.

They didn't crisp up at 350, began to when we raised the temperature but
then we had to make sure the coating didn't burn. We'll just do some
tinkering until we get it right, probably starting by peeling the
eggplant and doing the multi step coating.

 RH> I like beef too, just not at fast food places.

 ML> Aside from Popeye's, beef is all I get at fast food places.
 ML> I just think of it as a different foodstuff that just as
 ML> well could have been synthesized (though preferable to the
 ML> ones crafted out of beans or whatever).

I'd just rather have the chicken, and usually a salad instead of the
fries. I was doing that switch long before I had to watch my carbs.

 ML>       Title: Beef with Asparagus
 RH> Now that looks good! I've had beef and broccoli--mostly tough broccoli

 ML> Asparagus is too expensive to get at the Panda or the Wok.

Unless you want to pay a whole lot more for it, but that sort of defeats
the fast & inexpensive idea. Got fast, but not cheap.


 RH> and over tenderised beef--at places like Panda Express. Occaisionally

 ML> For me that's airport food ... still better than airplane food. By

We've gotten it in malls or stand alone places, not the greatest cusine
but fills the stomach.


 ML> the time I see it, the broccoli has melted into limp nothingness,
 ML> but the overtenderized beef still manages to have little sinews in
 ML> the middle - don't know how they manage to do that.

I don't know, but I've not hit that magic moment. With the wrist the way
it is, chopsticks aren't easy for me so I use the cheap plastic fork; it
usually breaks trying to break up the broccoli.


 RH> tho, the beef and broccoli end up being done just right and then it is
 RH> really good.

 ML> In the afternoon, perhaps, when the heat of the steam table has
 ML> begun to do its (?)magic.

We've hit that type of place for lunch or supper, probably times when
things haven't had the time to cook into the right amount of submission.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)